About 5 minutes, between 3 and 7 minutes. Common temperature: 175°C (345°F). The time depends on the size and the amount.
| recipe | Amount or size | Time | Heat | Step |
|---|---|---|---|---|
| Kasha — Cooked Buckwheat | 1 large egg | 3 min | Beat the egg with the buckwheat in a bowl. Heat a dry skillet over medium-high heat, add the mixture and stir | |
| Moroccan Sfenj | 5 min | Heat the oil in a pot and wet your hands with water, take egg-size pieces of the dough, flatten each one into | ||
| Libyan Fried Bread | 5 min | Heat the oil in a pot and take egg-size balls of the dough, roll each ball to ½ cm thick and fry 2–3 minutes p | ||
| Sfenj - Moroccan Fried Bread | 7 min | 175°C (345°F) | Heat the oil in a pot to 175°C (345°F) and wet your hands with water, take egg-size balls of the dough, Push a | |
| Pulled Fried Yeast Dough (Sfenj) | 7 min | Heat the oil in a pot and take egg-size balls of the dough, Poke a hole in each one with your finger and stret |